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MR PURPLE CHEF NICK CRACKED

Former Culinary Development Chef Intern at Kerry Group in Beloit WI, as well as had many line cook jobs at numerous restaurants including working at Walt Disney’s Corral Reef Restaurant in Epcot.Ībout 4 oz.

He attributes his love for cooking and food to his grandmother and to his former Chef Instructors from his High School, which lead him to start working in local restaurants at the age of 14.

Coming from Massachusetts, Jake loves cooking with fresh seafood, experiencing new flavors, and learning about different food cultures and techniques.

Graduated in 2016 from the Culinary Institute of America, in Hyde Park NY, with a Bachelor’s Degree in Culinary Science.

I often switch these two ingredients up to keep things interesting. Use any pasta or dressing/sauce you like. Note: Cooked scallops and shrimp can be stored in a tightly covered container in the refrigerator for up to 24 hours before being cut up and mixed with remaining ingredients as directed. PLATE 1 cup of the salad sprinkle with 1 Tbsp. Add all remaining ingredients except cheese toss to coat.

CUT: scallops into half or quarters, then cut shrimp in half place in large bowl.

Use same pan to lightly pan fry garlic and saute onions. Saute in a separate skillet in remaining 1/2 Tbsp. Meanwhile, season shrimp with salt and black pepper. of the oil on medium-high heat 2 to 3 min.

SEASON: scallops with salt and black pepper.

Thin garlic chips, lightly pan friedġ/2 cup Shredded Parmesan or Pecorino Cheese Directions:

MR PURPLE CHEF NICK CRACKED

Sea Salt and cracked black pepper to tasteĤ each Uncooked large shrimp, peeled, deveinedġ/2 cup Creamy Caesar Dressing or Romesco sauceġ/2 cup Fresh mozzarella balls, cut in halfġ/2 cup Yellow peppers, roasted, cut into thin stripsġ/3 cup Sun-dried tomatoes, drained, slicedġ/3 cup Red onions, thinly sliced, lightly sauteedġ/4 cup Pitted kalamata olives, cut in halfġ-1/2 Tbsp. Chef Jeff has a love for being outside on the open roads or trails When not in the kitchen, you can find him on his bicycle.His passion for desserts has led to continuing education classes at CIA and French pastry schools.Favorite food memories are learning to cook breakfast from his grandmother and preparing seafood & pasta dishes for Fest of Seven Fishes during Christmas.Held various positions including Line Cook, Banquet Chef, Garde Manger Chef, Baker and Corporate Chef for multi-unit chains and food manufacturers.Bake at 350☏ for about 15-20 minutes, or until salmon flakes with fork.Divide crust mixture evenly among fillets press onto honey. Brush tops of salmon fillets with honey.In food processor, process walnuts, panko, lemon zest, parsley, and salt and pepper, using pulsing action until crumbly.

See Claire's Favorite Recipe Honey Walnut Crusted Salmon Serves: 4ġ tablespoon Flat Leaf Parsley, finely chopped

Some of her fondest memories as a child were spending time with her mom cooking, singing, dancing in the kitchen.

Learning how food is farmed and processed is her newfound passion.

Experience in the catering business, front and back of the house.

Her first job out of culinary school was at a small, family-owned Italian restaurant- where she learned all of the “secret” family recipes.

22 years with Newly Weds Foods in R&D-an exciting field where no two days are the same, learning something new each day.

Note: For a less spicy BBQ Sauce, add less natural juices. Add the natural juices to the BBQ sauce, slice the brisket and serve.

Basting Sauce: Remove brisket from oven unwrap from foil and save ALL the natural juices in the foil.

Place into a pre-heated oven at 350° F for 2½ to 3½ hours, adjusting cook time depending on oven and/or size of the brisket. Place in an oven-safe pan with 2 cups of water in pan, in order to prevent scorching. Wrap and Cook: Remove brisket and wrap in 2 layers of foil with no vent or way for juices to leak out.For best results, char or blacken all 4 sides.

Place the brisket on the grill and begin charring, turn the brisket over only after it has been blackened. Pre-Grill: Get the grill extremely HOT.Rub: Combine all the dry seasonings and rub generously over the entire beef brisket.Pepper Encrusted BBQ Brisket Serves: 6 – 8 Favorite dish to cook at home: pepper-encrusted beef brisket with sweet and spicy barbecue sauce.Formerly the R&D manager and corporate chef, Vienna Beef, Chicago and Kraft Foodservice and Kraft Food Ingredients.A former inventory control specialist for the United States Air Force.A wealth of knowledge of proteins, and an intangible passion for butchery and deli operations.Calling himself a “meathead,” Chef Mark “Sobby” is steeped in the old-school traditions of charcuterie, and modernizing those traditions for today’s foodservice.